BILL-E’s

Fairhope, Alabama, US

About Us

UNPRETENTIOUS GRUB + COLD LIBATIONS

William E. Stitt here, but most folks know me as Bill-E. And well, that’s exactly why I’m changing my restaurant’s name from Old 27 Grill to Bill-E’s. But believe me, while the sign out front’s changing, our bacon-filled food and atmosphere are stayin’ the same. It’s always been my restaurant, but now you’re just gonna’ be seeing my name a whole lot more. Just the way I like it. We’ll see you soon!
Hungry For A Good Time?
I opened my restaurant (some call it a dive, but whatever) back in 2011 for two reasons. I wanted the good people of Fairhope, Alabama to have a no-frills place where they could kick back and enjoy an afternoon or evening of live music, lively conversation, and killer grub. Also, I needed a place to smoke and serenade my delicious bacon. Located on Highway 181—formerly Highway 27, hence my original name, Old 27 Grill—Bill-E’s is where locals and vacationers alike come to throw their cares and their diets to the wind. I welcome you to do the same.

— Bill E

OUR STORY
BILL-E's formally known as Old 27 Grill (www.bill-es.com) is a casual dining restaurant and grocery located on old County Road 27 in Baldwin County in Fairhope, AL. We serve lunch and dinner 7 days a week. We have a full bar and serve the best burgers, hot dogs, and house cured bacon on the Eastern Shore with. Our outdoor patio is perfect for groups and families. Ask about our private room & event space. Drop in and see us out on BILL-E’s.
COME GET FED
Bill-E’s is located at 19992 Highway 181 in Fairhope, Alabama. Whether you’re headed back from the beach or just need a place to meet up with friends for a cold one, Bill-E’s is your cheeseburger and bacon oasis. — Bill E
Come out and try our delicious cured, smoked and serenaded bacon
BILL-E-isms
"I only use dark brown sugar from the finest molasses to make my bacon. You’re welcome."
"The salt I used to cure my bacon is pink. You got a problem with that?"
"When Berkshire red pigs and Chantilly white pigs get together. Magic happens."
"Technically it’s bacon but most folks just call it tender and juicy homemade slices of pork infused with savory hickory and maple."
"I could tell you the exact portions of my curing ingredients but then I’d have to eat you."
"Give L and T an inferiority complex on your next BLT."
"I’ve perfected my eight-day curing process. Not seven. Not nine. Eight."
"Chefs always want to know if my bacon is fresh and sustainable. I wouldn’t slice it any other way."
"One taste and breakfast becomes an even more important meal of the day."
"So many flavor profiles you could describe it like they do wine. Not that I drink wine."
"One bite and you’ll know these pork bellies were turned by hand every day while they cured."
"You may never buy supermarket bacon again. Which is kind of the point."
"Everybody knows the best pigs come from southern Illinois and Iowa. Well, now you know."
— Bill E
AWARDS
TOP THREE BACON'S IN NORTH AMERICA
BEST BURGER ON THE EASTERN SHORE
NAPPIE AWARD WINNER
BEST SANDWICHES IN AMERICA - OUR PORK BELLY SANDWICH BY RESTAURANT & HOSPITALITY MAGAZINE
WORLD FOOD CHAMPION BACON
CULINARY FIGHT CLUB INGREDIENT
MADE SOUTH INGREDIENT
SOUTHERN WHISKEY SOCIETY INGREDIENT
ALABAMA COASTING INGREDIENT
SMALL BATCH.
BIG FLAVOR.
Like other artisanal foods made in smaller quantities, the flavor of Bill E’s Small Batch Bacon is something special. It makes regular mass-produced bacon from the supermarket taste like, well, regular mass-produced bacon from the supermarket. From the small family farms where the pigs are raised, to the premium ingredients used in curing, Bill E doesn’t cut corners. In fact, his bacon is so delicious and beloved, local songwriters serenade every batch where it’s smoked in Fairhope, Alabama.


THE PASSION
Discover how William “Bill E” Stitt cured his obsession with bacon.
Everybody loves bacon. Even vegetarians will admit that. But nobody loves it like Bill E, and making his own brand of bacon to share with others was a dream of his since before he can remember. So, one day he decided to do something about it. It didn’t happen overnight though. Finding the right breed of pig took a while, and he tinkered with his recipe for over three years, trying out different curing methods and timing the smoking process to perfection. It wasn’t easy, but when you’re as passionate about bacon as Bill E, you take the time to get things right.

THE PROCESS
Only the finest ingredients go into this bacon.
Bill E wouldn’t slice it any other way.
There are all sorts of reasons Bill E’s tastes better than your average bacon, starting with how the pigs are raised on the 25 Midwestern family farms where the pork comes from. Berkshire Red and Chantilly White pigs are specially bred for maximum meatiness and flavor, then Bill E hand-cures the meat for eight days in pink curing salt and heavy-duty brown sugar made with real molasses. The pork bellies are turned every other day to enrich the process before being cold smoked in hickory, producing exceptionally tender meat that’s sweet and savory.